Almond and Chocolate Dacquoise with Cranberry Sauce

Ingredients

  • 6 large egg whites
  • 3/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup whole almonds, toasted, cooled completely, and ground fine

  • For cranberry sauce:
    • 1 cup fresh or unthawed frozen cranberries, each berry halved
    • 1/2 cup raspberry preserves
    • 1/3 cup sugar
    • 1/3 cup water
    • 2 tablespoons fresh lemon juice

    • 4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
    • 2 cups heavy cream
    • 2 tablespoons sugar
    • 1/2 teaspoon vanilla

    Garnish:
    • chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar

    For the chocolate holly leaves:
    • 4 ounces fine-quality bittersweet chocolate (not unsweetened) chopped
    • 15 fresh holly leaves or small lemon leaves, washed well and patted dry

    • *Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

    Description

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